Sous Vide Tenderloin

Heat the sous vide cooker to 53°C degrees. Season the steaks with salt and pepper on both sides. Put the steaks in a plastic bag and add a sprig of rosemary for more flavour. Place the steaks in the cooker in the sealed plastic bags. A suitable cooking time for a three-centimetre-thick steak is 3 hours. The steaks can also stay in the cooker while they wait to be fried.

When it is time to serve the steaks, fry them quickly in a very hot frying pan or grill pan. You can also grill the steaks.

Cover the steaks with tin foil and allow them to settle for a moment after frying. In the meantime, you can grill some peppers seasoned with herbs and olive oil to accompany the steaks.